Some Fruit and Vegetable based Traditional Products of Nepal- short

introduction

Compiled by: Dambar B. Khadka

B. Fruit and Vegetable based Traditional Products of Nepal

Gundruk:

Gundruk is the lactic acid fermented product of green Leafy vegetables. The vegetable
Leaf generally used includes rayo(Brassica compestris L var. cumifolia Roxb), Mustard
leaf( Brassica nigra), Radish leaf(Raphanus sativusL) and cauliflower leaf(Brassica
oleracea L var. botrytis). The predominated lactic acid bacteria that are important to acid
development and contribution of flavour were suggested as Pediococus pentsaceous,
Lactobacillus cellulobiose and L. plantarum. The acid content in the final product was
generally ranges from 0.8% to 1% depending upon raw material used. It can be
preserved for long time after sun drying and simple packaging under polyethylene bag or
pouchs.it is popular among all the ethnic group of Nepal. it is also popular in some part of
India ( Sikkim, Meghalaya, Nagaland) having high dense Nepalese community.

Sinki

Sinki is also the lactic acid fermented products of root parts of carrot. It has also sour test
and can be preserved by sun drying and simple packaging like gundruk for long time.

TAMA ( MESU):

Tama (Mesu) is the salted lactic acid fermented bamboo shoot product consumed in
bamboo growing region of Nepal. It is also consumed in the Nepalese originated people
of Darjeeling and Sikkim part of India. The young shoot of bamboo is used in the
preparation of Mesu. The commonly used bamboo are CHOYA BANS(Dendroclamus
hamiltonii),KARATI BANS(Bambus tulda Roxb),BHALU BANS(Dendrucalamus
Sikkimenens),DHUNGRE BANS(Dendroclamus Gigantea)and MAL BANS(Bambusa
nutans)It is coomonly consumed as a Curry or making pickes (ACHAR).Th microflora
found in the TAMa are Pediococus pentaceus( initiation) and dominated by ,
lactobacillus brevis and Lactobacillus plantarum. The curry Called AALU-TAMA-BODI(
made by potato, MESU and white beans) is one of the popular item in NEWARI
communityof Nepal.The final acidity in TAMA ranges from 0.o4 to 0.95% as lactic acid.

Khalpi

Khalpi is one of the famous traditional fermented pickle of Nepal made from KAKRO(
Cucumber).The mature KAKRO is washed , cutting into strips 2-3 inch length, sun
drying, mixing with salt and spices and methi( fenugreek) fried oil, packed tightly into
glass container , lidding and fermented naturally for 4-5 days. Some diiference in
preparation is commonly found depending on region. It is also consumed as ACHAR.

Masyoura

MASYOURA is a typical Nepalese food made from the Black lentil and Small shreds of
different vegetables. It is believed that Masyoura contains good combination of the
carbohydrate and protein. The masyoura preparation includes cleaning of lentils and
soaking to remove the husk, grinding to powder , addition of other vegetables shreds and
pidalus( neglected tuber vegetable of Araceae family commonly found in Nepalese forest)., shaping into
ball and dried on the sunlight to reduce moisture content and improve the shelf life.
Chook-Amilo

Chook-Amilo is the concentrated form of sour citrus juice. It is generally prepared in hilly
regions due to the availability of citrus fruits known as Jyamir, Kagati, or Nibuwa (lemon
and lime varieties). Ripe sour citrus fruits are collected and juice is extracted with the
help of a Kol, ( a pressing device traditionally used in rural areas to extract fruit juice,
sugarcane juice, mustard oil, and Chiuri-Ghiu), boiled with occasional stirring until the
color of the juice changes from white to grey and then black. The concentrated juice is
stored in a mud container with tight lid. The Chook-Amilo can be stored and used for 1 to
2 years.

Mahuwa Raksi:

It is the distilled alcoholic fermented liquor of juice from a flower called Mahuwa
( maduca indica).The alcohol production is carried out by adding Khameer (yeast)or by
means of natural yeast presence in the flower and distillation is carried out by traditional
pot to concentrate the alcohol volume.

Toddy:

Toddy (Taddy) is the naturally fermented alcoholic product of sap from a palm treese.Sap
from different palm varieties can be use in making toddy but in Nepal especially wild
date (phoenix syslvestris) and Palmyra (Borassus flabelliefert) and dwarf date palm
(phoenix humilis) are used.The collected sap generally contains 10-15% sugar and is
converted to alcohol by means of yeast present in pot( mud pot/HADI/ GHAILA)as a
culture from former Toddy. It contains mainly Saccharomyces as well as some other
species of yeast like kloecdes, Pichia, Candida, and endomycopsis.

Aamchoor (dry mango flesh)

It is the dried product made from preripened mango flesh.Its production in Nepal is only
limited to house hold level. It’s made from the preripening stage of mango and contained
high organic acid. Mangoes are destining and longitudinally cut into small piece, mixed
with salt and turmeric powder and dried in sun.. It can be stored in more than one year in
tight glass container. Its mainly consumed as Achar ( pickle) with general dish of
Nepalese( Dal, Bhat and Tarkari).It helps on digestion process of elderly people whose
rate of decreasing PH in stomach is very slow during meal.

Dried Amala (Amala ko sukuti)

It is dried products of fruits Amala (Phyllanthus emblica, syn. Emblica officinalis) abundantly
found in many part of the Nepal. It is a deciduous tree of the
Euphobriaceae family well known for beneficial fruit for health. It
contains ascorbic acid (Vit C) in high quantity. It can be used as Achar
whereas the powder from dried Amala can be used in various
ayurvedic medicines also.

Sulphating (0.5% KMS) can be done prior to drying to preserve its

colour and ascorbic acid loss during preparation of dried Amala.
Source:

Shrestha H 2007 ; Traditional Food and Beverages of Newari Community – A Brief Review
JFSTN vol -3,2007, ISSN 1816-0727pp1-10
Dahal et al., 2005: Traditional Foods and Beverages of Nepal—A Review Food Reviews
International, 21: 1–25, 2005 Taylor & Francis Inc. ISSN: 8755-9129 (Print); 1525-6103
(Online) DOI: 10.1081/FRI-200040579
DFTQC 2006 ; Falful tatha Tarkarima adharit paramparagat khadh pravidhi in Nepali.